Roasted Beets with Garden Herbs and Goat Feta

Roasting beets brings out their earthy sweetness, leaving them tender and easy to peel. A vibrant dressing and generous crumbles of fresh cheese complete this elegant side dish.

Roasted Beets with Garden Herbs and Goat Feta Recipe
Photo: Eva Kolenko
Active Time:
15 mins
Total Time:
1 hrs 40 mins
6 to 8


  • 2 pounds trimmed red beets (about 12 medium beets), scrubbed

  • 1/2 cup water

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

  • 1 1/2 teaspoons fine sea salt, divided

  • 1 tablespoon honey

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon orange zest plus 2 tablespoons fresh orange juice

  • 2 tablespoons chopped fresh mint

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 3 ounces goat feta cheese, feta cheese, or goat cheese, crumbled (about 3/4 cup)


  1. Preheat oven to 375°F. Arrange beets, stem ends up, in a medium Dutch oven. Add 1/2 cup water. Drizzle beets evenly with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Cover and transfer to preheated oven; bake until beets are tender when pierced with a knife, about 1 hour. Uncover; let beets cool at room temperature at least 30 minutes or up to 2 hours. Peel beets; discard skins. Cut beets into 1-inch wedges.

  2. Whisk together honey, vinegar, orange zest and juice, remaining 1/4 cup oil, and remaining 1 teaspoon salt in a large bowl. Add beet wedges; toss to coat. Transfer mixture to a serving bowl; sprinkle with mint and parsley. Top with cheese.

Make Ahead

Roasted, peeled, and sliced beets may be covered and refrigerated up to 1 day.

Suggested Pairing

Lightly spicy, berry-inflected Pinot Noir.

Related Articles